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Ingredients (2 servings):
- 2 cross slices of veal shanks, about 4 cm thick, with the bone in the middle
- 1 large onion
- a few tablespoons olive oil
- 100 ml white wine
- 2 tablespoons rye flour
- 50 b butter
- 250 g button mushrooms
- 1-2 sprigs of rosemary
- 1 lemon for its rind
- 1 bunch of parsley leaves
- 2 garlic cloves
- Cut the onion into slices.
- Halve the mushrooms.
- Heat half of the oil in a large frying pan and fry the sliced onions until caramelized and golden.
- Pour in the wine and cook until the wine is evaporated and then turn off the heat.
- Cut the skins of each veal shank slice in 3 places, so it doesn’t squeeze the meat when frying.
- Heat the rest of the oil in another frying pan, add the veal shanks and fry 2-3 minutes without moving them.
- When golden brown, flip them and fry them on their other sides for 3 more minutes.
- Remove the meat from the pan and set aside. Add the litre of stock and deglaze the pan.
- Transfer the ossobucco slices to the pan with fried onions, together with the rosemary sprig, and the deglazed liquid from the other pan. Season with salt to taste and cook for about 20 minutes.
- In a smaller, pancake pan add the flour. Heat up by keep stirring until the flour is browned but not burned.
- Add the halved mushrooms and cook for 20 more minutes, until the meat is soft and detached from the bone.
- Meanwhile, prepare the gremolata:
- Chop the parsley.
- Chop the garlic cloves.
- Grate lemon’s rind.
- Add to a smaller bowl the chopped parsley, chopped garlic, grated lemon rind and 2 tablespoons of olive oil. Mix them well together to emulsify a bit.
- Serve the ossobucco slices with their mushroom sauce and top it with a spoonful of gremolata.
Ingredients (4 servings):
- 400 g duck hearts
- 1 head of small radicchio or half of a large one
- 250 g (a cup) arborio rice
- 50 ml extra virgin olive oil
- 50 g butter
- 50 g Parmesan cheese
- salt and freshly ground black pepper
- 1 teaspoon of dry thyme leaves
- 1 bay leaf
- 100 ml sweet white wine
- 1-1.5 l chicken stock
- 1 medium onion, I use a red onion
- Cut each duck heart in two lengthwise
- Wash them under running water to remove the remaining blood clots.
- Chop the onion.
- Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.
- Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
- Meanwhile, chop the radicchio.
- Heat up the stock and keep it hot while cooking the rice.
- Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
- Add some more olive oil and the arborio rice and fry for another minute or so.
- Add the wine and start cooking the rice, continuously stirring the pot’s content.
- When the wine is absorbed
add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
- Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
- Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.